Tongue in sour cream in the microwave
4 servings
80 minutes
Language in sour cream is a dish that embodies the elegance and depth of Russian gastronomic heritage. Beef tongue, known for its tenderness and velvety texture, undergoes careful cooking to retain its juiciness and rich flavor. A marinade with fragrant spices enhances its sophistication, while baking in sour cream adds softness and a pleasant tang. Onion layers contribute aromatic sweetness, creating a harmonious ensemble of flavors. This dish is perfect for festive dinners or cozy family meals, revealing the rich palette of Russian cuisine. Serve with herbs and fresh bread to highlight its tenderness and expressive taste.
1
Pour boiling water over the cleaned carrots, bay leaf, and allspice, and cook for 5 minutes covered at full power.
- Carrot: 1 piece
- Bay leaf: 2 pieces
- Allspice berries (whole): 3 pieces
2
Pour the prepared marinade into a large pot and let it cool.
3
Wash the language and place it in an elongated shape with high sides, fill with salted water, and cook for 45 minutes in 'microwave + convection' mode, occasionally turning and adding water if necessary.
- Beef tongue: 1 piece
- Salt: to taste
4
Place the prepared tongue in a cold marinade and let it cool completely.
5
Clean the onion and the cooled tongue.
- Onion: 2 heads
- Beef tongue: 1 piece
6
Slice the sausage, dice the onion.
- Beef tongue: 1 piece
- Onion: 2 heads
7
Layer the slices of tongue and onion in a baking dish, sprinkling each layer with pepper and spreading with sour cream, then bake for 8 minutes in 'microwave + convection' mode.
- Beef tongue: 1 piece
- Onion: 2 heads
- Ground black pepper: to taste
- Sour cream: 100 g
